Polish Stuffed Cabbage Rolls (Golabki – Golumkies – Golumpkis)

May 11, 2023May 11, 20230 6
Traditional Polish Stuffed Cabbage Rolls (Golabki - Golumkies - Golumpkis) recipe with elk meat
in Main

Prep

40 min

Cook

110 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice , cooked with
1 tablespoon butter
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions , grated
1 1/2 tablespoons celery , diced
1/4 cup shredded carrot
1/2 cup cabbage , shredded
2 cans tomato sauce
1 tablespoon brown sugar

Nutrision Information

Servings Per Recipe
6
Calories
414
Sugar
13g
Fat
15g
Polish Stuffed Cabbage Rolls, also known as Golabki, Golumkies, or Golumpkis, are a staple in Polish cuisine. This traditional comfort food is often made as a large batch to share with family and friends. The combination of meat, rice, and veggies wrapped up in cabbage leaves creates a savory and satisfying meal. This recipe features elk meat, which is leaner than other meats, making it a healthier choice. Give this recipe a try to experience the warm and comforting flavors of traditional Polish cuisine.

Instructions

1.Preheat oven to 350 degrees F (180 degrees C).
2.In a large bowl, mix the ground elk, pork sausage, cooked rice, egg, milk, salt, pepper, sweet basil, garlic powder, paprika, grated onions, and diced celery until well combined.
3.In a separate bowl, mix together the shredded cabbage and shredded carrot. Rinse the cabbage leaves and pat them dry with a paper towel.
4.Place 1/4 cup of the meat mixture onto each cabbage leaf. Fold the sides of the cabbage leaf over the meat mixture and then roll the leaf up to create a tight bundle.
5.In a large bowl, mix together the tomato sauce and brown sugar. Pour a small amount into the bottom of a greased baking dish. Arrange the stuffed cabbage rolls in a single layer, seam side down.
6.Pour the remaining tomato sauce mixture over top of the cabbage rolls. Cover the baking dish with aluminum foil and bake for 90 minutes.
7.Remove the foil and bake for an additional 15-20 minutes or until the tops of the cabbage rolls are crispy and lightly browned.

PROS

This traditional Polish dish is a comforting and hearty meal that can be made with elk meat for leaner protein.
It’s also gluten-free and dairy-free.

CONS

The prep time for this recipe is somewhat involved and there is a longer cooking time.
The cabbage leaves can be difficult to work with and may tear.

HEALTH & BENEFITS

Elk meat is a great source of lean protein that is low in saturated fat. Cabbage is high in fiber and vitamin C, and may help with digestion and reducing inflammation. The rice in this recipe also provides a source of complex carbohydrates for sustained energy.

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